Toni Keene, executive chef at Macy’s downtown Seattle store, has been dishing out Christmas treats for 20 years on the sixth floor (the Home department of course). She survived the Bon Marché transition to Macy’s and continues to give cooking demonstrations, hand out recipes, and advise shoppers on cookware purchases. On a recent Frango Friday (all recipes used the Macy’s signature Frango chocolates, which originated in Seattle in 1918) she baked over 800 cookies for shoppers, which they enjoyed with peppermint coffee.